A dinner-table should be well laid, well lighted, and always afford a little spare room. It is better to invite one friend less in number, than to destroy the comfort of the whole party.
2617. The Laying out of a Table
The laying out of a table must greatly depend upon the nature of the dinner or supper, the taste of the host, the description of the company, and the appliances possessed. It would be useless, therefore, to lay down specific rules. The whiteness of the table-cloth, the clearness of glass, the polish of plate, and the judicious distribution of ornamental groups of fruits and flowers, are matters deserving the utmost attention.
2618. A Sideboard
A sideboard will greatly relieve a crowded table, upon which may be placed many things incidental to the successive courses, until they are required.
2619. Menu
A bill of fare or Menu at large dinner parties, where there are several courses, should be provided neatly inscribed upon small tablets, and distributed about the table, that the diners may know what there is to come.